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Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, mike's pork chili verde burritos. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

I absolutley love Pork Chili Verde. I love it on my Burritos, over rice or even in a bowl with fresh hot tortilla's. And this recipe is exactly what you. · Chili Verde Pork Burrito Bowls with juicy slow-cooked chili Verde pork, rice, crunchy greens, sweet corn, black beans, pico de gallo, and tortilla chips.

Mike's Pork Chili Verde Burritos is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mike's Pork Chili Verde Burritos is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Pork Chili Verde Burritos:

1. Get ● For The Meat
2. Make ready 5 Pounds Pork Shoulder [1"x1" cubes]
3. Take ● For The Pork Marinade
4. Take 4 tbsp Ground Cumin
5. Make ready 1 tbsp Mexican Oregano
6. Take 2 tbsp Dried Hatch Green Chili
7. Get 1 tbsp Fresh Ground Black Pepper
8. Prepare 1 tbsp Granulated Garlic Powder
9. Make ready 1 tbsp Granulated Onion Powder
10. Make ready 1 Tecate Mexican Lager [+ reserves]
11. Get 2 tbsp Sea Salt [or to taste]
12. Get 1 Gallon Sized Ziplock Bag
13. Make ready ● For The Fresh & Canned Vegetables
14. Get 1 (28 oz) Can Tomatillos [hand crushed]
15. Take 6 LG Potatoes [1"x1" cubes]
16. Prepare 2 LG Onions [chopped]
17. Prepare 1 Bunch Cilantro [chopped + reserves]
18. Take 2 LG Stalks Celery [chopped with leaves]
19. Get 1 Green Bell Pepper [de-seeded - chopped]
20. Prepare 2 (10 oz) Cans ROTELL
21. Take 2 LG Jalapenos [de-seeded - chopped]
22. Get 1 Pound Bucket Hatch Green Chilies [or fresh]
23. Prepare ● For The Fluids
24. Make ready 1 (32 oz) Box Beef Broth
25. Prepare as needed Mexican Lager Beer [tecante]
26. Take ● For The Sides
27. Prepare as needed Warm Flour Tortillas
28. Prepare Mexican 3 Cheese
29. Take as needed Sour Cream
30. Prepare as needed Shredded Cabbage
31. Take as needed Shredded Lettuce
32. Get as needed Chopped Tomatoes
33. Get as needed Chopped Onions
34. Take as needed Lime Wedges
35. Take as needed Green Salsa

Chili Verde Pork tastes great with just about everything. Of course, my natural reaction is to keep with the Mexican theme and enjoy this delicious slow-cooked meat in things like quesadillas. The issue with most recipes for pork chili is that you either wished you had cooked beef chili, or you go running for the tortillas to turn the shreds of pork into chili verde burritos. This recipe stands on its own as a delicious alternative to beef.

Steps to make Mike's Pork Chili Verde Burritos:

1. 5 pound pork shoulder roast pictured.
2. Pork shoulder cubed into 1"x1" pieces pictured.
3. One of the best Mexican beers to pair with pork pictured above.
4. Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours.
5. Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork.
6. Chop onions and cover with cold water until ready to fry with pork.
7. Canned tomatoes pictured.
8. Chop and mix everything in your vegetable section together.
9. Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high.
10. Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly.
11. Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly.
12. Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes.
13. Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil.
14. Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet.
15. Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth.
16. Drained green chili fluid pictured. It does make for a rich delicious broth!
17. Fresh Cilantro pictured.
18. Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0)
19. Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side.
20. Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!

The secret is the use of boneless Country Style Ribs. This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! Be the first to review this recipe. My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah.

So that’s going to wrap this up for this exceptional food mike's pork chili verde burritos recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!